2022 is the year of the tray bake! Layers of zucchini, peppers and shawarma-spiced kofta get baked to perfection, then piled on top of pearl couscous and finished with lemony garlic-hummus sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shawarma Spice Blend
Sweet Bell Pepper
Beef Broth Concentrate
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt (use same for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1-inch pieces. Peel, then grate half the onion. Cut remaining onion into 1/2-inch pieces. Cut zucchini into 1/2-inch rounds. Zest, then juice lemon. Peel, then mince or grate garlic.
Add beef, panko, grated onion, half the garlic, half the garlic salt and half the Shawarma Spice Blend to a medium bowl. Season with pepper, then combine. Roll mixture into six 2x1-inch logs (12 for 4 ppl).
Add peppers, zucchini, remaining onions, remaining Shawarma Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with remaining garlic salt, then toss to combine. Arrange veggies in an single layer. Place koftas on top of veggies. Bake in the middle of the oven until veggies are tender and koftas are cooked through, 12-16 min.**
While veggies and koftas bake, add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and return couscous to the same pot, off heat.
Add broth concentrate, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tbsp butter (dbl all for 4 ppl) and reserved pasta water to the pot with couscous. Stir to combine. Set aside. Stir together hummus, mayo, remaining lemon juice and remaining garlic in a small bowl.
Divide couscous between plates. Top with veggies, koftas and lemony hummus sauce.